Fresh and filling, this carrot, broccoli and cauliflower buddha bowl recipe makes for an easy weeknight dinner. It’s simple, tasty and quick to prep.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
400g can chickpeas, rinsed, drained
47g pkt chicken curry mix
250g pkt Coles Classic Medley
2 x 250g pkts microwavable basmati rice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over medium heat. Cook the chicken, in 2 batches, for 5 mins or until cooked through. Transfer to a plate and cover to keep warm.
Step 2
Add the chickpeas to the pan and cook, stirring, for 5 mins or until light golden. Add curry mix with 1½ cups (375ml) water. Cook, stirring, for 2 mins or until sauce thickens slightly.
Step 3
Meanwhile, cook the vegetable mix following packet directions. Heat the rice following packet directions.
Step 4
Divide the rice among serving bowls. Top with chicken, vegetables and chickpea mixture.
